Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet is the perfect one-pan meal for busy weeknights. Packed with flavor and easy to make, this dish combines tender chicken, zesty salsa verde, and fluffy rice in a delicious skillet. It’s family-friendly and makes for excellent leftovers!

Why You’ll Love This Salsa Verde Chicken & Rice Skillet

• Quick to prepare, making it a great weeknight dinner.
• Bursting with flavor from the salsa verde and spices.
• Perfect for meal prep; simply portion and store leftovers.
• Family-friendly and appeals to both kids and adults.
• One-pan cleanup saves you time and effort.

Ingredients Needed

Protein

• 2 cups shredded rotisserie chicken

Veggies

• 1 cup yellow onion, diced
• 3 garlic cloves, minced

Rice/Grains

• 1 cup white long grain rice

Sauce

• 15.5 oz salsa verde
• 2 cups chicken broth

Canned Goods

• 1 can black beans, rinsed and drained
• 1/2 cup roasted corn

Toppings

• 1 tbsp extra virgin olive oil
• 1 cup shredded Monterey Jack cheese

Step-by-Step Instructions

1. Heat olive oil in a skillet

Over medium heat, add the olive oil to a large skillet.

2. Sauté the onions and garlic

Add minced garlic and diced onion, cooking until fragrant.

3. Mix in spices

Stir in chili powder, sea salt, cumin, garlic powder, and black pepper.

4. Combine the main ingredients

Add black beans, roasted corn, shredded chicken, chicken broth, salsa verde, and rice. Mix well.

5. Bring to a boil

Increase heat and bring the mixture to a boil for 2-3 minutes.

6. Simmer and cover

Reduce heat to a simmer, cover the skillet, and cook for 15 minutes.

7. Check rice doneness

After 15 minutes, check if the rice is cooked; if not, continue cooking until tender.

8. Add cheese and garnish

Turn off the heat, sprinkle shredded cheese on top, and cover until melted. Garnish with cilantro before serving.

Serving Suggestions Salsa Verde Chicken & Rice Skillet

• Serve with avocado slices or guacamole for a creamy contrast.
• Top with fresh cilantro and lime wedges for added brightness.
• Pair with a side salad or chips and salsa for a complete meal.
• Enjoy with a refreshing iced tea or a fruit-infused water.

Tips for Success Salsa Verde Chicken & Rice Skillet

• Use rotisserie chicken for an easy shortcut and extra flavor.
• Adjust the spice level by adding jalapeños or hot sauce if desired.
• Make sure to rinse the black beans to remove excess sodium.
• Store leftovers in an airtight container for up to 3 days.

Variations

Here are a few easy ways to change it up:

• Swap the shredded chicken for diced turkey or sautéed shrimp.
• Add in extra veggies like bell peppers or spinach for nutrition.
• For a spicier kick, mix in some diced green chilies.
• Use quinoa instead of rice for a healthier grain option.

Follow us on Pinterest for more cozy ideas.

Salsa Verde Chicken & Rice Skillet

This one-pan Salsa Verde Chicken & Rice Skillet is packed with flavor, combining tender chicken, zesty salsa verde, and fluffy rice, making it perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

Protein

• 2 cups shredded rotisserie chicken You can substitute with fresh chicken, just ensure it’s cooked thoroughly.

Veggies

• 1 cup yellow onion, diced
• 3 cloves garlic, minced

Rice/Grains

• 1 cup white long grain rice

Sauce

• 15.5 oz salsa verde
• 2 cups chicken broth Make sure it's gluten-free if required.

Canned Goods

• 1 can black beans, rinsed and drained Rinse to remove excess sodium.
• 0.5 cup roasted corn

Toppings

• 1 tbsp extra virgin olive oil For sautéing.
• 1 cup shredded Monterey Jack cheese Can be omitted for a dairy-free option.

Method

 

Preparation

1. Heat olive oil in a skillet over medium heat.
2. Add minced garlic and diced onion to the skillet, cooking until fragrant.
3. Stir in chili powder, sea salt, cumin, garlic powder, and black pepper.

Cooking

1. Add black beans, roasted corn, shredded chicken, chicken broth, salsa verde, and rice to the skillet. Mix well.
2. Increase heat and bring the mixture to a boil for 2-3 minutes.
3. Reduce heat to a simmer, cover the skillet, and cook for 15 minutes.
4. After 15 minutes, check if the rice is cooked; if not, continue cooking until tender.
5. Turn off the heat, sprinkle shredded cheese on top, and cover until melted.
6. Garnish with cilantro before serving.

Notes

Serve with avocado slices or guacamole for a creamy contrast. Top with fresh cilantro and lime wedges for added brightness. Pair with a side salad or chips and salsa for a complete meal.